Go Back   Home > Forums > >
Home Forums Rules Articles diyAudio Store Blogs Gallery Wiki Register Donations FAQ Calendar Search Today's Posts Mark Forums Read

The Lounge A place to talk about almost anything but politics and religion.

The food thread
The food thread
Please consider donating to help us continue to serve you.

Ads on/off / Custom Title / More PMs / More album space / Advanced printing & mass image saving
Reply
 
Thread Tools Search this Thread
Old 5th May 2012, 05:30 PM   #991
wayne is offline wayne  United States
In the hills
diyAudio Member
 
Join Date: Jan 2002
Location: Northern California
The food thread
I heard stories from my grandmother making the trip from Milwaukee to get oleo. She was worried about her cholesterol in the early 60's I guess because of grandpas death (heart) before I was born. She made it till 96 but I think it was the wine and organ playing. I named the Pearl phono after her.
  Reply With Quote
Old 5th May 2012, 09:54 PM   #992
jackinnj is offline jackinnj  United States
diyAudio Member
 
jackinnj's Avatar
 
Join Date: Apr 2002
Location: Llanddewi Brefi, NJ
The food thread
what, no lard?

i am not ashamed to admit that i make babka with 1/2 butter and 1/2 crisco
  Reply With Quote
Old 5th May 2012, 10:05 PM   #993
jacco vermeulen is offline jacco vermeulen  Netherlands
diyAudio Member
 
jacco vermeulen's Avatar
 
Join Date: Oct 2004
Location: At the sea front, Rotterdam or Curaçao
Send a message via Yahoo to jacco vermeulen
Quote:
Originally Posted by jackinnj View Post
what, no lard?
Polish heritage, Mr Walton ?

(doing an old woman's with Crisco, that's a new one)
__________________
Why does it hurt when I Pee ? (Ay Ay Ay https://www.youtube.com/watch?v=w5fLGWrHouk)
  Reply With Quote
Old 6th May 2012, 07:21 AM   #994
nezbleu is offline nezbleu  Canada
diyAudio Member
 
nezbleu's Avatar
 
Join Date: Dec 2009
Location: Halifax, Nova Scotia, Canada
The food thread
Jeff, I like your method for ribs in general. Back ribs can be tricky, depends how they are cut. Some are like loin chops just cut differently, and you can't cook those like regular ribs or they will dry out (I think that is what Cal was referring to). Other "back ribs" are more like side ribs, just a little meatier.

Either way, I like a dry rub first, which should contain at a minimum: salt, pepper, paprika, garlic powder, onion powder, cumin, thyme, sage, mustard powder... Use your imagination. Spanish smoked paprika is nice, or if you have access to some nice dried chilis like anchos, New Mexico reds, or pasillas, grind some up and add the powder to your rub (you can see I am partial to a south-west profile). The rub should also contain something sweet, I usually use brown sugar, but if you have granulated maple sugar it is awesome.

Then, like you say, bake 'em slow and tightly covered fatty side up on a rack. When they are starting to seem cooked turn them over and cook them some more, then when the meat is almost falling off the bone glaze them with a nice sauce. Either finish them on the grill or bake uncovered for a bit to kind of firm things up.
  Reply With Quote
Old 6th May 2012, 07:26 AM   #995
scott17 is offline scott17
diyAudio Member
 
Join Date: Aug 2009
Ribs...

Like you said, cook low and slow.

Use your favorite rub and try the 2-1-1 method.
  Reply With Quote
Old 6th May 2012, 09:14 AM   #996
tomtt is offline tomtt
diyAudio Member
 
tomtt's Avatar
 
Join Date: Aug 2002
Location: kansas city mo, and on occasion, around the world ...
Quote:
Originally Posted by scott wurcer View Post

butter

100% butter (yum!)
Quote:
Originally Posted by lduarte1973 View Post
butter
Quote:
Originally Posted by Cal Weldon View Post

butter
Quote:
Originally Posted by jackinnj View Post
butter

Quote:
Originally Posted by lduarte1973 View Post
- 1 soup spoon of butter

2. Heat the butter
Quote:
Originally Posted by jackinnj View Post
1/2 butter and



Click the image to open in full size.

Last edited by tomtt; 6th May 2012 at 09:15 AM. Reason: 23801
  Reply With Quote
Old 6th May 2012, 03:17 PM   #997
Cal Weldon is offline Cal Weldon  Canada
Speakerholic
diyAudio Moderator
 
Cal Weldon's Avatar
 
Join Date: Jan 2004
Location: Near Vancouver
The food thread
Careful that could be that coloured margarine stuff.

No wait...those hips say butter. Good on ya girlfriend.
__________________
planet10 needs your help:
Let's help Ruth and Dave
  Reply With Quote
Old 6th May 2012, 03:32 PM   #998
jackinnj is offline jackinnj  United States
diyAudio Member
 
jackinnj's Avatar
 
Join Date: Apr 2002
Location: Llanddewi Brefi, NJ
The food thread
Quote:
Originally Posted by jacco vermeulen View Post
(doing an old woman's with Crisco, that's a new one)
"Last Tango in Paris" was 40 years ago!

Partly former citizens of the Royal Duchy of Pomerania, Varsovian with some Irish, Scots.
  Reply With Quote
Old 31st May 2012, 06:49 AM   #999
tomtt is offline tomtt
diyAudio Member
 
tomtt's Avatar
 
Join Date: Aug 2002
Location: kansas city mo, and on occasion, around the world ...
this stuff

much better than one might expect ...
Attached Images
File Type: jpg 100_0366.jpg (849.7 KB, 48 views)

Last edited by tomtt; 31st May 2012 at 06:53 AM. Reason: 24296/2k posts
  Reply With Quote
Old 1st June 2012, 08:49 PM   #1000
SY is offline SY  United States
On Hiatus
 
SY's Avatar
 
Join Date: Oct 2002
Location: Chicagoland
The food thread
Stir Fried Green Beans

Absolutely the best green beans I've ever had.
Attached Images
File Type: jpg Stir-Fried-Green-Beans-by-Cynthia-Wenslow.jpg (61.3 KB, 36 views)
__________________
"You tell me whar a man gits his corn pone, en I'll tell you what his 'pinions is."
  Reply With Quote

Reply


The food threadHide this!Advertise here!
Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Harmonic parrot food? StoneT Tubes / Valves 9 30th June 2008 01:58 PM
Food for thought - B3S bzdang Full Range 7 12th March 2005 11:08 PM
Some food for thoughts: UniversalX uli Pass Labs 15 15th December 2004 09:25 PM
UN survey on food shortage (joke) Circlotron The Lounge 1 24th September 2004 03:34 PM


New To Site? Need Help?

All times are GMT. The time now is 05:44 AM.


Search Engine Optimisation provided by DragonByte SEO (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
Resources saved on this page: MySQL 15.00%
vBulletin Optimisation provided by vB Optimise (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
Copyright ©1999-2017 diyAudio
Wiki